Ben and I had his family over for dinner tonight. Great time, great food, great company... Perfect kick-off to the unofficial start of summer!
We went to Haymarket this morning and stocked up on the usual suspects, including beets. The Meade's love beets, and I was pretty pumped to get rid of my cooking rut! I made a huge batch of my inaugural beet salsa to have leftovers to bring to the lake this weekend, so I've halved my actual recipe for you.
What's in the fridge
2 1/2 large beets
1/4 bag baby carrots (about 2 handfuls)
2 sprigs of mint, chopped
1/4 container crumbled goat cheese
Balsamic glaze or dressing
Directions
- Boil beets until you can easily pierce them with a fork (like you would potatoes). Cut them into bite size pieces first to save on cooking time.
- Meanwhile, chop up carrots in food processor.
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| Carrots post food processor |
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| Cooked beets |
- Let the beets cool to room temperature then mix together with the carrots, mint and goat cheese.
- Serve with a balsamic glaze or dressing
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| Served with lamb burgers. Helpful hint: double count your guests before making and serving the burgers! :-/ |
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| The Meade's! |
Bon appétit!
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